Potato spinach bhaji. The potato is a multifaceted food stuff which can be consumed raw or used in a variety of dishes. The following recipe will show you how to create a delicious potato bhaji to go along with bread-sticks. Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime.
Add potatoes and mix gently using spatula. Transfer dry potato bhaji to a serving bowl and garnish with fresh coriander leaves. The potatoes are cooked with panch phoron, or Bengali five-spice powder—a mix that includes fennel, cumin and mustard seeds—then tossed with turmeric. You can have Potato spinach bhaji using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Potato spinach bhaji
- Prepare 100 gms of spinach.
- It's 9-10 cloves of garlic.
- It's 6-7 of green chilli.
- Prepare 3-4 of potatoes.
- You need as required of Salt(according to taste).
- Prepare 2 tablespoon of oil(mustard oil).
There are many versions of Spinach Bhaji. Put the spinach in a large pan with a small amount of boiling water. Cover and simmer for a few minutes until the spinach has wilted. It requires very few spices, still, it tastes so flavorful.
Potato spinach bhaji instructions
- In our first step take potato cut them in small pieces,then take garlic and green chilli,cut them properly,wash and cut spinach..
- In our second step use oil in pan heat oil then add garlic and chilli when garlic become light brown then add potato and fry them for 10 minutes.Then add spinach mix them well..
- Add salt according to taste,after 10-15 minutes off the gas.Sabji is ready.Now we can serve with chapati and paratha..
A versatile bhaji that pairs well with paratha or roti. In West Indian cooking, bhaji is known a sauteed spinach dish. This is not to be confused with the Poi bhaji is a thicker type of spinach. It has an earthy taste compared to the American spinach I find. Sweet potato, spinach and coriander bhaji, served with a date and tamarind dip.
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